Chocolate Peanut Butter Mousse

1. 1

   Beat chilled coconut milk and peanut butter. Add melted chocolate and stir well.

2. 2

   Pour into individual shot glasses or espresso cups. Chill in the freezer until set, about 1 hour.

3. 3

   Remove from the freezer about 10 minutes before you want to eat the mousse. Top with whipped coconut cream. Sprinkle with dark chocolate curls and enjoy.

No nutritional information available.

No additional tips available.